Taste the Air-Chilled Difference®

White Chicken Chili

by , CulinAriane, Montclair, New Jersey

White Chicken Chili

Serves 8

Change things up with an alternative to the classic tomato-based chili. This simple and wholesome dish will fill your home with a wonderful warmth and aroma at it simmers.

  • 1 pound Great Northern white beans, rinsed
  • 2 pounds boneless skinless Smart Chicken breasts
  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 4 medium garlic cloves, minced
  • 2 4-ounce cans chopped mild green chiles
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoons ground cloves
  • 1/4 teaspoons cayenne
  • 8 cups chicken stock
  • 1 12-ounce can of beer
  • 3 cups grated Finlandia Swiss cheese
  • Sour cream for garnish
  • Salsa for garnish
  • Fresh cilantro for garnish

Soak beans overnight in cold water.

Drain the beans. In a large pot, heat the vegetable oil. Add the onions and sauté over med-low heat until translucent (about 5 to 8 minutes). Stir in the garlic, green chilies, cumin, oregano, cloves and cayenne. Sauté for 2 minutes. Add beans and stock. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours.

Grill the chicken and cut chicken into medium dice. Add chicken, beer and 1 cup of cheese to the soup. Serve with remaining cheese, sour cream, salsa and cilantro.

Pairing: Wine Pairing: Gewurztraminer Beer Pairing: Pale Ale

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